What's Cooking for Christmas? Prime Rib Steak

We're having company for Christmas plus family. We need lots of food because these people always come hungry, but we didn't want to be broke! The local supermarket had prime rib roast for $6.29 lb. The prime rib steaks were $7.99 lb. Hmmmmm I picked out a large roast and got the butcher to cut it into steaks, and save money. If your supermarket is not helpful, here's a easy video I used.  Note: I left more meat on the ribs to use as another meal of barbecue ribs.  Two meals from one roast!

Grilled Prime Rib

Prep Time:25 min Inactive Prep Time:10 min Cook Time:30 min

Level:

Easy

Serves:

8 to 10 servings

Ingredients

Roast 10-12 lbs with ribs or 3 USDA Prime rib-eye steaks, each about 2 1/2 pounds and 1 3/4 to 2-inches thick

Salt and freshly ground black pepper

2 heads roasted garlic, cloves peeled

1/4 cup extra-virgin olive oil, divided

1/2 cup red wine, not cooking wine

3 sprigs rosemary (I grow my own)

2 lemons

Directions

Preheat the grill or broiler

Marinate steaks with one head of garlic, 8 tablespoons of of olive oil, and 1 sprig of rosemary overnight or longer.

Remove the steaks from the refrigerator and allow them to come to room temperature. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it

Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.

Make the garlic paste: Trim the stem ends off garlic cloves.

Place a small skillet over medium heat and add 4 tablespoons of the oil. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the oil and saute until the aromatic about 5-10 minutes, tossing occasionally with tongs.

Remove the skillet from the heat and add garlic to the oil.

When cooled, in a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.

Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.

Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.

Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.

Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).

Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.

Transfer the steaks to a cutting board.  Cut each steak crosswise into 1-inch slices.

Pair with lobster claws, shrimp or snow crabs for surf & turf. Wine Notes: Cabernet Sauvignon

Rosemary:  a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers.  It is a member of the mint family Lamiaceae. The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the 'Rose of Mary ("Rosemary". ANZAC Day Commemoration Committee (Qld) Incorporated. 1988.)

Rosemary has a very old reputation for improving memory and has been used as a symbol for remembrance during weddings, war commemorations and funerals in Europe and Australia. Rosemary contains a number of potentially biologically active compounds, including antioxidants carnosic acid and rosmarinic acid. Other bioactive compounds include camphor (up to 20% in dry rosemary leaves), caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol and rosmanol. Rosemary antioxidants levels are closely related to soil moisture content (National Non-Food Crops Centre. NNFCC Project Factsheet: Assessment and Development of the Supply Chain to Deliver Rosemary Antioxidants to the Food and Pharmaceutical Industries (Defra), NF0609)

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Pickled Beets

Fresh Beets

Ingredients  

2 (15 ounce) can sliced beets, drained with liquid reserved
1/2 cup pomegranate in red wine vinegar
1/2 cup Demerara sugar
4 - 6 whole cloves
1/2 whole cinnamon bark
Kosher salt to taste
Medium red onion sliced
3-4 garlic cloves - fresh or pickled from salad bar
2-3 hot peppers optional

Directions

In a saucepan, combine the liquid from the beets, garlic, peppers, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 15 minutes - until fragrant. Add a few slices of onion and one clove of garlic and simmer for 5 more minutes. Layer beets, onion pepper and garlic in a glass jar or bowl. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.


Ingredients
 

Green Mung Bean Stew

First seen on Dr.Oz as Green Mung Bean Soup. Recipe didn't seem to have enough ingredients, so we added more and ended up with a meatless stew. Dr. Oz's soup was primarily for detox.

Ingredients

Mung Beans

1 cup whole organic green mung beans ( green gram) rinse 2-3 times
3 cup water boiled water
2 cup water - to achieve the soup You can replace water with vegetable or chicken broth Add liquid as necessary
1 tbsp extra virgin olive oil or ghee
1/2 tsp mustard seeds optional
1/4 tsp hing (known as asafoetida in the West)
1 bay leaf                                                                
1/2 tsp turmeric                                                      
1 tsp mixed cumin and coriander powder
Aromatic Spice Blends’ Mild Garam Masala, 3 tsp.
11/2 tsp ginger - chopped
1/2 tsp garlic - chopped
1 small onion - chopped
1 small sweet potato cut into pieces

Mung Stew w/shrimp

1 large bunch of fresh scallions (green parts only), washed and chopped
1 small diced tomato or 5 cherry tomatoes cut in half
16 oz fresh spinach washed and chopped
1/2 cup Italian parsley chopped

Rock salt to taste

freshly ground black pepper powder

11/2 tsp. lemon juice
Sriracha to taste
Optional - cooked chicken, pork, or shrimp

Note: The mild garam masala includes nigella and fennel seeds in addition to the spices used in regular garam masala. This blend has no red chillies or paprika in it. If you've never used some of these spices before, start small and add to taste.

Directions

Boil 3 cups of water and add 1 cup of mung beans. Set aside until beans volume double.  Clean and finely grind ginger and garlic. Drain the mung beans. Place the soaked beans with the fresh water and cook with the indicated amount of water until almost cooked. It takes around 20 minutes. The beans have to be broken. Don't add salt until the end of cooking. It makes the beans tough.

Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger, remaining dry spices and a pinch of black pepper. Mix well and do not allow to burn. Add onion, garlic to spice mix. Saute until soft. Add tomatoes.

Add the spice mixture and sweet potatoes to the beans in saucepan. Bring to a boil then simmer for approximately 20 minutes or until  beans are cooked.. Add the remaining ingredients and cook a few more minutes. If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Add Lemon and Enjoy!

Bean Sprout

Important:  

Don't buy sprouting mung beans.Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung bean sprouts are germinated by leaving them watered with four hours of daytime light and spending the rest of the day in the dark. They are usually simply called "bean sprouts". 

Mung beans sprouted

Cassava Pone

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to the site is not necessary but always appreciated.


Makes 6 servings

INGREDIENTS:
1 ¼ cups brown sugar
1 lb. raw cassava grated (Many stores sell frozen yucca/cassava)
1 cup milk
½ tsp. nutmeg or mace
½ pack dried coconut flakes
2 cups hot water
1 cup coconut milk
2 tbsp. melted butter
1/2 cup raisins (optional)
1/2 tsp. salt
1 tsp, ginger
1 tsp. cinnamon

1 tsp. vanilla

METHOD:
1. Combine cassava with milk, sugar and spices and mix well.
2. Add raisins (if using), coconut, hot water and melted butter.
3. Mix briskly and taste for sweetness desired.
4. Add more sugar if necessary, pour into greased Pyrex dish. (This time around I used a non-stick baking pan. As it was black I lowered the temperature from 375 to 350 F.)

5. Bake at 375 F for 45 – 50 minutes

Note: Follow these instructions to the tee and your batter may seem slightly fluid when the oven timer goes off. Have no fear, as long as there is a good crust, and the batter is more like firm jello, than milk you should be alright. Make sure to let the pone cool completely before cutting. All will be well - TriniGourmet.com.

Note from Dashingclaire:
My great aunt use to make this and it is so good.  She never wrote down recipes, so I had no idea how to make pone. This is the closest recipe to my Auntie's.

Cassava:  Other common name(s): cassava plant, tapioca, tapioca plant, manioc, yucca. Fresh roots contain about 30% starch and very little protein. Roots are prepared much like potato. They can be peeled and boiled, baked, or fried. It is not recommended to eat cassava uncooked, because of potentially toxic concentrations of cyanogenic glucosides that are reduced to innocuous levels through cooking. Bread made wholly from cassava has been marketed in the U.S.A. to meet the needs of people with allergies to wheat flour. 


Resources: 
Contributor: Stephen K. O'Hair, Tropical Research and Education Center, University of Florida

Rosemary and Pepper Soda Bread

Adapted from Epicurious

(makes 8 small loaves)

Ingredients:

3 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 cup oats

1 tablespoon fresh rosemary, finely chopped

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon black pepper + topping

1/4 cup butter

1 3/4 cups buttermilk (I used milk + 3 teaspoons vinegar for 5 minutes at room temp)

Direction: 

Preheat oven to 375F. Combine dry ingredients (flour, sugar, oats, rosemary, baking powder, baking soda & pepper) in a bowl and whisk together. In a large saucepan melt butter on medium heat, stir regularly until butter is browned. Stir into dry mixture along with buttermilk.

Turn out onto a well-floured surface. Divide dough in half and form into balls. Place on an ungreased cookie sheet and bake for 45 minutes or until a toothpick comes out clean.

Smoked Baked Beef Brisket in the Oven

All season brisket when it’s too hot or cold to grill outside. This genuinely seasoned, madly flavorful oven baked beef brisket recipe makes this barbecue treat available to anyone, whether you have a backyard, live in a one room apartment or the day is threatened by bad weather.  With the use of vinegar in the recipe, you don’t have to marinade the beef.

Selecting a Beef Brisket 

The recipe uses a three to five-pound beef brisket that has been moderately trimmed of excess fat.
 Be sure the brisket you select is FRESH.  The recipe is not for a corned-beef brisket.

Oven Baked Brisket in 5 Easy Steps  

1. Marinade meat optional 
2. Soak wood chips
3. Make sauce
4. Dry rub brisket
5. Assemble and bake

You can pick up smoking chips at most of your local supermarket or hardware store that sell barbecue supplies such as charcoal.  I used mesquite or hickory depending on the meat and desired flavor.   Smoking connoisseurs have preferred types of woods for conveying specific flavors to the meat - apple for a light sweetness, mesquite for a deep penetrating Hispanic Southwest flavor, aromatic alder for a more subtle smoke on fish and seafood.  Check that the pre-packaged smoking chips haven’t seen any pesticides or chemical additives. Break the large chunks of wood into small chips.  If you don't want an added step, make sure to get small smoking chips and not wood chunks.  Soak the chips for 30-60 minutes. Drain before using.

Line the bottom of a heavy roasting pan with foil and then the chips.

Ingredients

Peel and slice 1 whole onion.
3 cloves of garlic
Fresh sprig of Turkish oregano or similar hot and spicy oregano
McCormick Grill Mates Slow Low Smokin Texas BBQ Rub
McCormick Grill Mates Mesquite Marinade
Make the dry rub and the sauce.
Apply the rub to the brisket, sauce and bake.

Sauce Recipe for Oven Smoked Beef Brisket
Sauce Ingredients:

4 tablespoons strongly brewed black coffee.  Make extra morning coffee and let cool.
4 tablespoons apple cider vinegar
4 tablespoons low sodium soy sauce
4 tablespoons liquid smoke, flavor depends on wood chips
1 tablespoon Worcestershire sauce
1 tablespoon A-1 Steak Sauce

Instructions:

Combine all sauce ingredients in a container with a tight fitting lid.
Give it a few vigorous shakes; set aside.

Oven Baked Beef Brisket Recipe 

Directions:

1. Pre-heat oven to 250-300°F depending on your oven.
2. Place large piece of foil in bottom of pan. 
3. Place the soaked wood chips on foil. Place another layer of foil, poke holes and top with sliced onion, oregano and garlic in the bottom of a roaster pan large enough to accommodate the brisket.
4. Arrange the place the wood on bottom with onions layer on top so that they are mostly in the center of the pan; so that the brisket will rest on onions as it bakes.
5. With the dry rub, liberally season the brisket by rubbing the seasoning on every surface of the meat. Sometimes briskets have splits and folds. Make sure that every surface is well seasoned. It is expected that the entire dry rub recipe will be used on a four-pound brisket.
6. Place the seasoned brisket on the bed of sliced onions, fat side up.
7. Fold up sides of all layers of foil.
8. Pour the entire smoking sauce recipe over and around the brisket.
9. Tightly seal the meat with sheets of aluminum foil top and bottom.
10. Place in the center of pre-heated oven and bake for 4½ hours.
11. Remove from oven and allow brisket to rest for 30 to 60 minutes before slicing to enjoy.

Brisket is best when thinly sliced against the grain. Serve it with your picnic sides for the day or make great sandwiches.  It is delicious served with traditional barbecue item such as baked beans, green tossed salad or pickled cucumber salad and corn-on-the-cob.

Smoked Turkey = Main Ingredient

Ingredients

2 - 8 smoked turkey wings/legs (This is the main ingredient, so buy enough for the meat portion of the meal) + one for seasoning

1 small whole onion  

3 roasted garlic cloves

2 bay leaves

Green tops of celery

½ cup chopped parsley
fresh sprigs thyme, sage and oregano    

Directions 

1.     Put turkey parts, ingredients and enough water to cover into a large tall pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 1 hour.
2.       Remove enough water and one turkey wing for greens. Cover remaining turkey and continue to boil until cooked. Should separate from bone with ease.

Fresh Greens

Ingredients

1 medium onion chopped

1 garlic clove chopped

3-4 lbs. fresh greens, remove stems and   chopped into 1" pieces (There are prepared greens packaged for quick use)

2 tbsp. sugar optional

2 hot chili peppers seeded and chopped

½ tsp. Italian seasoning

Salt and freshly ground black pepper to taste

2 tbsp. cider vinegar

Directions

1.       Sauté onion and garlic in olive oil until soft
2.       Add turkey, fresh washed greens, chili peppers, vinegar, onion and garlic to seasoned water.  Stir well.
3.       Return to a boil over high heat, reduce heat to medium-low, and simmer, covered, until greens are tender. Simmer, covered 40-50 minutes until greens are tender.  Don’t overcook. 
4.       Add salt and pepper to taste.
5.       Remove turkey wings from pot, pull meat and skin from bones, and chop into small pieces (discard bones). Return meat and skin to the pot of greens and season with vinegar, and hot pepper sauce to taste.

Serve with greens, Bajan Peas and Rice, corn bread or Jalapeno Hush Puppies. 

Low Country Boil a/k/a Frogmore Stew

The low country includes the coastal regions of South Carolina and Georgia.

4 pounds small red or yellow potatoes
5 quarts water

2 (Old Bay or Zararain's) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds hot or mild smoked beef sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined or shell on size 26/30
Quarter onions, preferably Vidalia sweet onions local to the Lowcountry.
6 lbs. of crab or crab legs
Cocktail sauce

DIRECTIONS:

Bring Water to boil in Eight Quart stock pot
Add crab boil seasoning:  boil bags (one spicy Zatarain’s and one plain), a few healthy dashes of hot sauce, 4 sliced up lemons, and dumped a few light beers in there for good measure.  The secret to the success of  Low Country Boils is to be aggressive with the seasoning,
Remove & set aside two cups of seasoned water
Add Corn & Potatoes
After 10 min add sausage & cook an additional 20 min
Remove corn, potatoes, sausage - Keep warm
Add  back two cups of seasoned water
Boil Crabs 4 minutes (Place in warm container)
Add Shrimp - Cook 1 minute (Stir every 20 sec)
Remove shrimp, add to corn, potatoes, crab and sausage
Serves 12.

Optional:  

Try different ingredients each time you make a boil to keep your boils interesting.
Add couple of king crab legs and a 5-6oz lobster tail or two.
5 lbs of Snow Crab, 3 lbs of large shrimp, 3lbs of crawfish, 3 lbs of andouille sausage and 8 ears of corn. - no potatoes
This one pot meal could even be done in a crock pot or
Large pot (a turkey fryer works well for a large group)
How to Cook and Clean Live Crab

(Adapted from Southern Living, August 2002 and Real Simple, August 2001)

Jalapeño Hush Puppies

hush puppies and fish  (public domain)

“Why are terms of endearment always food? Honey, cookie, sugar, pumpkin. It's not like caring about someone is enough to actually sustain you.” ― Jodi Picoult

Ingredients

2 cups yellow cornmeal
1 cup flour
¾ tsp seasoned salt
½ tsp cayenne
1 tsp baking powder
1 tsp baking soda
½ cup chopped scallions
1 or 2 jalapeño peppers
2 large eggs
1 cup buttermilk
2 Tbs turkey bacon grease or olive oil
1 (15-ounce) can creamed corn
Peanut oil for frying

Mix cornmeal, flour, seasoned salt, cayenne, baking powder and baking soda in large bowl. Add scallions and peppers. Stir in eggs, buttermilk and bacon grease until blended. Add remaining ingredients. Allow to stand 5 minutes. Heat enough oil to cover in a deep pot to 350°F, drop in dough by the tablespoon until brown on all sides, 5 to 7 minutes.

Broccoli Slaw

1 green onion, chopped
½ large carrot, chopped
1/4 cup chopped fresh parsley leaves
1 bag broccoli slaw

1/4 cup low-fat or nonfat plain yogurt
1/4 cup reduced-fat mayonnaise

½ tsp celery salt
¼ tsp coarsely ground black pepper
4 Tbs sugar
1 Tbs white vinegar

Using a food processor, gently process the onion, carrot and parsley, being careful not to overprocess.  Mix the broccoli slaw with the processed vegetables. Mix the remaining ingredients and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for one hour or more.

Optional Add-in:
pineapple
apple
raisins
chopped celery
1/2 cup finely diced red onion, (1/2 medium)

1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries

Bar-B-Q Brisket of Beef

Brisket is a cut of meat from the breast or lower chest of cow.
The following recipe for pulled beef takes about 20 minutes of prep time:
5 - 6 lbs beef brisket, trimmed of fat

3 tablespoons Worcestershire sauce

1 tablespoon chili powder
2 bay leaves

2 garlic cloves, minced

1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon liquid smoke

1 large onion chopped
1 3/4 cup barbecue sauce
2 tablespoons brown sugar
2 teaspoon black pepper
1/2 teaspoon dry mustard

Preparation:

Combine all ingredients, coating the brisket well. Marinate overnight. Place brisket and marinade in a crock-pot on low for 9 to 10 hours. Slice into thin strips, across the grain and serve on rolls or buns with liquid from the slow cooker, or the barbecue sauce of your choice.



Rub dry mustard, salt and red pepper evenly over beef. Melt 2 Tbs of butter in large nonstick skillet over medium heat. Add beef; brown on all sides for 10 minutes.

Place beef, onion in 5-quart slow cooker and add sauce and marinade. Cover and cook at high for seven hours.
Serves 6-8

Shrimp and Mushroom Scampi

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 4

1 Tbsp unsalted butter
1 Tbsp olive oil
8 oz Portabello mushrooms, trimmed and quartered
8 cloves roasted garlic, minced
1/4 c dry vermouth
1 lb large shrimp, peeled and deveined
6 oz fire-roasted tomatoes, coarsely chopped (3/4 c)
one each - red, yellow, orange, green medium sweet peppers cut in strips
1 medium Vidalia onion cut in strips
4 Tbsp chopped chives
Sea salt and pepper to taste

1. Heat butter and oil in large skillet over medium-high heat. Add mushrooms, onions and cook, stirring, until golden brown, about 6 minutes.

2. Stir in garlic and cook 1 minute. Add vermouth, shrimp, peppers, tomatoes and 2 Tbsp of the chives. Simmer, stirring, until shrimp are cooked through, about 3 minutes.

3. Spoon scampi into bowls and top with remaining 2 Tbsp chives.

Fish Fact: Shrimp are an excellent source of selenium, an antioxidant that protects against cancer.

Roasted Frozen Broccoli

Ingredients

1 ½ pounds frozen broccoli or mixed broccoli, cauliflower & carrots
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
Salt and fresh ground black pepper to taste
½ teaspoon crushed red pepper
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon onion powder
¼ cup of balsamic vinegar

Directions

In a large bowl, toss the frozen broccoli with the olive oil, vinegar and seasonings. Cover well.  Spread the broccoli/vegetables on a baking sheet and broil on low until crisp-tender and browned in spots.  May be served hot as a side dish.

Vegetables can be cooled and used to top mixed green salad.  Top with roasted almonds and/or cheese, and fresh juiced lemon. Add beans and beets for a complete meal.

Wine Marinade

Marinade can be for altered for different meats or fish.

Ingredients

2 tablespoons olive oil
½ cup red wine or white
2 tablespoons fresh lemon juice
¼ teaspoon dried thyme
¼ teaspoon black pepper
2 garlic cloves, minced
1 tablespoon beef, chicken or vegetable stock powder

Directions

In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
Place meat/fish in plastic bag or shallow glass dish.
Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

Beer Marinade for Beef

Ingredients

½ cups minced onion
½ cup chopped cilantro or parsley.  Parsley is less intense
½ seeded, minced jalapeno optional

4 cloves minced garlic
¼ cup soy sauce
¼ cup or less of Worcestershire sauce
2 tablespoons olive or grape seed oil
1 fresh lime, cut ½ preferred Lemon cut be substituted
½ cup beer
2 tablespoons vodka optional
1 tablespoon black pepper
½ tablespoon ground cumin or coriander seeds, crushed

Direction

Combine all ingredients in a glass bowl and mix well. Submerge steak in bowl or plastic bag for at least an hour.

Oven Home Fries

Ingredients

6 large firm potatoes white or sweet
1 tablespoon olive oil
2-1/2 teaspoons paprika
salt and pepper to taste
3/4 teaspoon garlic powder not garlic salt
1/4 teaspoon Old Bay
1/4 teaspoon oregano

Directions

Cut each potato into wedges. In a large bowl, combine the oil, and seasonings except salt. Add potatoes; toss to coat.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-45 minutes or until tender, turning once. Salt after removing from oven.

Yield: 6 servings.

Crab and Spinach Frittata

“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” - Adelle Davis

Ingredients

2 tablespoons olive oil
1 clove garlic, mashed
2/3 cup chopped onion
1/2 cup sliced  white mushrooms
1/2 cup red and green sweet peppers
1 cup chopped fresh spinach, wash and dried
1/4 teaspoon pepper
4 large eggs, 5 medium, 6 small or egg whites read carton for measure
1/2 cup milk
1/4 cup freshly grated Parmesan cheese
1 can of crabmeat

Directions

Preheat oven to 350°F (175°C).

Heat oil in large skillet. Add garlic, onion, and mushrooms. Sauté until tender. Remove garlic and spinach. Add pepper. Cook, covered, 5 to 7 minutes. Beat together eggs, milk and cheese. In an oiled use a cast iron pan if possible (1 1/2-quart shallow casserole or ovenproof skillet), layer crab and egg mixture.
Bake for 20 to 25 minutes or until firm.

Note: Frittata can be made as individuals in a muffin pan for ease

Makes 6 servings.

Grill Shrimp Caesar Salad

 Ingredients

1 1/2 pounds peeled and deveined medium or large shrimp
1/4  teaspoon cayenne pepper
5 tablespoons olive oil
sea salt and black pepper to taste

2 tablespoons (and up to 3 tablespoons) Dijon mustard
1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)

1 teaspoon Worcestershire sauce

1/4 jalapeño pepper, finely chopped  Note: wash hands after handling and avoid touching your face
1 clove garlic, finely chopped
1 small head romaine lettuce, cut up
1 Granny Smith apple, peeled and cut into matchsticks
1/2 small red onion, thinly sliced
1/2 cup crumbled choose:

Queso cotija: this is a sharp, crumbly goat cheese.
American Goat cheese or
1/4 cup freshly grated Parmesan

4 whole anchovy fillets optional

Directions

Heat grill to medium-high. In a medium bowl, toss the shrimp with the cayenne, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill until opaque throughout, 2 to 3 minutes per side.

opaque throughout, 2 to 3 minutes per side. Let cool

In a large bowl, combine the vinegar, mustard, Worcestershire, jalapeño, garlic, the remaining 4 tablespoons of oil, and salt and black pepper to taste. Whisk well. 

If using anchovy Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.

With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. 

Add the lettuce, apple, onion, and shrimp and toss to combine. Sprinkle with the cheese

Garden Salsa

Ingredients

1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 medium zucchini, cut lengthwise into 1/2-inch-wide strips
1 small red onion, sliced
1 medium-size red bell pepper, quartered
2 tablespoons olive oil
1/2 cup chopped fresh basil

Note: add any vegetables desired

Directions

1. Preheat grill to 300° to 350° (medium) heat.

2. Toss zucchini, onion, and bell pepper in olive oil.

3. Grill vegetable mixture at the same time, covered with grill lid. Grill vegetable mixture 2 to 3 minutes or until crisp-tender. Chop vegetable mixture, and toss with basil. Add salt and pepper to taste.

Suggestion: Serve vegetable mixture with grilled chicken.

Greek Salsa Salad

Ingredients

1 (8-oz.) round artisan bread loaf optional
2 tablespoons butter, melted optional
1 teaspoon minced garlic
1 (5-oz.) container mixed salad greens with herbs
2 large tomatoes, quartered
1 cucumber, seeded and thinly sliced into half moons
1/2 cups chopped assorted bell peppers
1-3 sliced green onions
1 cup refrigerated Greek vinaigrette with feta cheese and garlic or cucumber ranch dressing
1/2 cup black and green olives, pitted
1/2 cup celery sliced
1 small red onion sliced thin
1/2 cup feta cheese
1 cup chopped romaine lettuce

Directions

1. Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 cups), and place in a single layer on a jelly-roll pan. Combine butter and garlic; drizzle over bread cubes, and toss to coat. Bake 5 to 7 minutes or until lightly toasted, stirring twice. Transfer bread to a wire rack, and cool completely (about 5 minutes).
2. Arrange salad greens and remaining ingredients on individual serving plates. Top with bread cubes, and serve with vinaigrette/salad dressing.

Suadero Tacos with Serrano-Cilantro Salsa

Featured in The Truck Food Cookbook by John T. Edge 

Note: Use the leftover Cumin Beef and add salsa for no cooking

Ingredients

1/2 cup fresh lemon juice
1 teaspoon salt
1 teaspoon dried Mexican oregano
1 teaspoon fresh minced garlic
1 teaspoon freshly ground pepper
6 tablespoons vegetable oil, divided
1 (2-lb.) flank steak, diagonally cut into 1/4-inch slices
12 (6-inch) fajita-size corn tortillas, warmed
1/2 cup chopped white onion
1/2 cup chopped fresh cilantro
Lime wedges

Directions

1. Whisk together first 5 ingredients and 4 Tbsp. oil; drizzle lemon juice mixture over steak in a large shallow dish or zip-top plastic freezer bag. Cover or seal, and chill 1 to 12 hours. Remove steak from marinade, discarding marinade. Pat steak dry.

2. Heat remaining 2 Tbsp. oil in a 12-inch cast-iron skillet over medium-high heat. Add steak, and cook, stirring occasionally, 5 to 8 minutes or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Chop steak.

3. Spoon steak into warm tortillas; top with chopped onion and cilantro. Serve with Serrano-Cilantro Salsa and lime wedges.

Serrano-Cilantro Salsa

Serrano-Cilantro Salsa

Can be used with Suadero Tacos with Serrano-Cilantro Salsa or Cumin Beef

Ingredients

10 serrano peppers, stemmed and seeded
1/2 cup diced onion
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 cup chopped fresh cilantro
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin

Directions

1. Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat, stirring occasionally, 10 minutes or until peppers begin to brown and look blistered. Remove from heat, and cool slightly (about 5 minutes). Wash your hand and/or use gloves when handling peppers.

Pictured w/grilled shrimp

2. Process pepper mixture, cilantro, next 3 ingredients, and 3/4 cup water in a blender until smooth. Less water and blending makes a chunky salsa.

Cumin Pork Tenderloin with Apricot Chutney

Ingredients

2 tablespoons cumin seeds

1/2 teaspoon crushed red pepper

1 clove garlic, smashed and finely chopped

1-inch piece ginger, peeled and grated on a zester

Kosher salt

2 pork tenderloins

Extra-virgin olive oil

Directions

Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight.  Remove from the fridge half an hour before you want to cook it.

Preheat the oven to 400 degrees F.

Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.

Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.

Apricot Chutney

Ingredients

1/3 cup sweet sherry Don't use cooking sherry.

1 cup fat free chicken broth

1 tablespoon sugar

7 oz dried apricots

2 tablespoons cold butter cut into pieces

Directions

Stir sherry into hot saute pan over medium heat.  Scrape browned bits from bottom of pan. Stir in broth, apricots an sugar. Bring to a boil; reduce heat to simmer. Simmer to reduce by half. Stir in butter until melted and sauce is slightly thickened. Serve with pork.

Cumin Beef

Ingredients

Cooking spray

3 tablespoons cooking oil (high heat tolerate)

1 tablespoon brown sugar

1/4 teaspoon salt           

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander seeds

1/4 teaspoon ground red pepper

2 pounds boneless sirloin steak (about 1 1/4 inches thick), trimmed

Directions

Preheat oven to 450°.

Coat an 8-inch cast-iron skillet with cooking spray add oil to coat. Place the pan in a 450° oven for 5 minutes. Pan will be HOT! Use caution.

Fried Plantains

Combine brown sugar and next 4 ingredients except salt. Massage over both sides of steak. Place steak in preheated pan.

Bake at 450° for 7 minutes on each side or until desired degree of doneness.  Let stand 5 minutes. Salt to taste.  Cut steak diagonally across grain into thin slices.

Serve with yucca fries and fried ripe plantains. 

Yucca Fries